We are pleased to continue our hidden talents series with Rodney Willis, VP of Enterprise Sales for NTT Global Data Centers Americas. Rodney is an award-winning grill master! We asked Rodney if he might be willing to share his BBQ secrets with the world, and he agreed.
RSVP to hear Rodney share some of his best kept barbeque secrets, live and low-tech from his home kitchen. He may even throw in some useful information about why Dallas is a premier market for data center expansion, but mostly this half hour will be about fun and good barbeque. Come prepared with your most burning BBQ or Dallas, Texas questions!
RagingWire is now a part of the new Global Data Centers division of NTT Ltd.
For more info or questions please contact Brooke Coyle
NTT Ltd. a world-leading global technology services provider, launched its new Global Data Centers division, which incorporates e-shelter, Gyron, Netmagic, NTT Indonesia Nexcenter, RagingWire and other data center companies that formerly sat under the NTT Communications brand. This division operates one of the largest data center platforms in the world, now with over 160 data centers spanning more than 20 countries and regions, and providing our clients and partners with access to a powerful digital ecosystem with global reach and local expertise.
When: Wednesday, May 20th
Where: Live from Rodney's Kitchen
Time: 2:00-2:30pm ET
First Course
Second Course
Rodney will share his award-winning recipes and rubs used for beef and pork BBQ! In addition, Rodney will give you some tips and tricks to mastering your next BBQ adventure.
Time for Q&A, ask away! Anything from where to get the best ingredients for your BBQ to how NTT’s offerings can help expand your business. Submit your questions ahead of time in the form to ensure we get a chance to answer them.
History
Rodney Willis grew up in North Carolina where he learned to master the grill at a young age. Rodney's father was a large part of his hobby, teaching him the basics and encouraging him to try new things. His passion for the backyard kitchen continued into his adulthood serving up delicious entrees to friends and family. In 2010 Willis moved from North Carolina to Texas, thus Willis's award winning "Tex-olina" cooking style was born! "Tex-olina" or the combination of Texas and North Carolina BBQ is now Rodney's signature flare. Rodney's flavorful homestyle cooking will ensure your guest will be scoring a 10 everytime, register for the webinar above.
Recipe
A successful dish or data center always starts with the right products. Here are some questions Rodney will be answering during the BBQ class. Feel free to ask your own as well.
What kind of ingredients do you suggest? Where do you get them?
How do you build different taste profiles with your rub mixes?
What incentives are available in the TX market?
What makes our TX1 facility unique?
What makes Dallas a hot market for data center buyers?
What is the best way to store my BBQ to keep it fresh?
Step by Step to the Perfect Rub
Part 1
Part 2
Part 4
Part 3
Third Course
NTT recognizes that many families are food insecure right now. We are happy to announce that for every non NTT attendee for this event we will donate $10 to the North Texas Food Bank. Rodney will announce the total donation amount at the end of the event. If you are interested in learning more about the North Texas Food Bank or donating directly, click here.
Pork Rub: •Kosher Salt – ½ cup •Cracked Black Pepper – ½ cup •Garlic Powder – ¼ cup •Onion Powder – ¼ cup •Paprika / Smoked Paprika – ¼ cup •Brown Sugar – ½ cup •Cumin – ¼ Cup •Mustard Powder - 3 Tablespoons •White Pepper - 3 Tablespoons •Cayenne Pepper - 3 Tablespoons •OPTIONAL For added heat – Red Pepper Flakes – 2 Tablespoons
Beef Rub: •Kosher Salt – ½ cup •Cracked Black Pepper – ½ cup •Garlic Powder – ¼ cup •Onion Powder – ¼ cup •Paprika / Smoked Paprika – ¼ cup •Cumin – ¼ cup •White Pepper – 3 Tablespoons •Cayenne Pepper – 3 Tablespoons •Mexican Oregano – 3 Tablespoons •Instant Espresso – 2 Tablespoons •Turbinado Sugar – ¼ cup
The Prep
Pork Ribs: Remove the membrane with a paper towel and pat dry. Beef Ribs: Your choice to remove the membrane. More work than reward in my opinion
The Optional Prep: Pork Ribs:This would be the day before. Marinade in Dr Pepper, Cheerwine or Coke/Pepsi for 8-12 hours. I want to thank the people who let me know I can get Cheerwine in TX now. It made my day. I used the food-saver bags and create bags long enough to put the whole rib in. The soda adds flavor and actually helps tenderize and breakdown the meat. Seeing this might make you slow your soda consumption.
Directions
The Rub: In separate pre-labelled zip lock bags combine the rub mixture and mix thoroughly
The Application: Make sure to put a generous rub to cover the meat. Put in a lipped pan to capture juices that the rub will pull out of the meat. Cover with foil or cling wrap. Leave in fridge for 8-12 hours. The Wood: Pork:I like a base of Hickory and Oak /Post Oak with, Apple, Peach or Apricot for added flavor. Beef:I like a base of Hickory and Oak /Post Oak with, Cherry for added flavor.
The Cook
Pork:Cook by time: Smoke at 225°F – 240°F for 3 hours. Smoke with the bone side down. For “fall off the bone ribs”, remove from smoker, cut a half of stick of unsalted butter into small pats in the center of foil covered with about a ¼ cup of turbinado sugar. You can also add a little honey if you like. Place the ribs bone side up with the meat side on top of the sugar and butter. Wrap the foil with an additional foil and put back on the smoker with the meat side down. For “tug on the bone” wrap with (Pink or Peach) butcher paper. It allows the steam to escape and retains moisture, but the meat will be firmer. Double wrap in butcher paper. Don’t put the butter sugar or honey on for this method as it will stick to the paper. Put back into the smoker. After 2 hours, pull the wrap off and coat with a thin layer of your favorite BBQ sauce and put back in the smoker for 1 – 1½ hours to bake the sauce on the ribs as a glaze. Pull off and let rest on a tray in a cooler ( lid closed ) for ½ - 1 hour prior to eating.
Beef: Cook by temperature: the cook could be anywhere from 8-12 hours depending on the meat. Smoke bone side down until 155°F -165°F this will be the about the time the cooking will “stall”. When you get to that temperature wrap in Pink or Peach butcher paper and then double wrap. Place back in the smoker bone side down until you hit 203°F - 205°F. It should be “Probe Tender” and should provide little resistance to the probe after puncturing the paper. Don’t poke too many holes as it will let moisture escape. After the cook, let it rest in a cooler for an hour to let the juices redistribute.
